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Bonjour

I am chandni, Welcome to the spoon of joy, which has been created by labour of my love for cooking and my journey to be savoured. I truely believe that The chief pleasure in cooking does not consist in costly seasoning, or exquisite flavour, but in yourself.” Horace (65-8 B.C.) Roman lyric poet. The spoon of joy is class-cooking-dining experience, brining in together friends and food and cherishing some dazzling memoirs. Food is gorgeous in various phases – when it is raw, in the process of being cooked, and evidently at the time when its being served. Capturing that and writing the recipes for that has been the goal of my blog! Hope you take pleasure in reading my recipes!

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I was rummaging through refrigerator for vegetables and some stimulation to cook for lunch. I spotted a cauliflower, Cauliflower Cheese it was going to be! I love the strong flavours of cheese in this classic British dish but more than that I love to taste the flavours of the vegetable along with the cheese.

INGREDIENTS

1 head cauliflower, about 675 g/1 lb,

cut into medium size florets

3 tbsp butter,

1 onion, chopped finely,

1 tbsp olive oil,

3 tbsp plain flour,

300 ml of double cream,

115 g/ 4 oz Cheddar cheese, grated

75 g/ 2 oz Red Cheddar cheese,

1 tbsp parmesan

Freshly grated nutmeg

Salt and pepper to taste

You will need au gratin dish, a cook's knife, a chopping board, a frying pan, a saucepan, a wooden spatula and a measuring jug.

Cook the cauliflower in the sauce pan with boiling salted water for 5 minutes, the florets should still be firm. Drain and place it in the au gratin dish.

Heat the olive oil in the frying pan, over a medium heat and fry the onions, till the time the onion is carmelised.

Melt the butter in the saucepan over a medium heat. Add in the flour in parts, stirring continously make sure to get rid of all the lumps. Stir in the double cream. Return to a low heat and stil until the sauce comes to the boil and thickens. Simmer gently, stirring constantly for about 2-3 minutes, until the sauce is smooth and creamy. Remove from the heat and stir in half of the Cheedar chesse and nutmeg.

Add the onions on top of the cauliflower in the au gratin dish.

Top the cheese sauce in the au gratin dish, add in the remaining Cheddar, the Red Cheddar, and the Parmesan and place the dish onto the middle shelf of a pre-heated over for 45-50 minutes on 200C/400F/Gas mark 6.